Frequently Asked Questions:
Q: Do you ship?
A: Unfortunately, not just yet.
Q: Can I take cheeses across the U.S. border.
A: All our cheese is pasteurized, so our cheese, if it is packaged and unopened, can be taken across the border.
Q: How long does the cheese last?
A: It depends. Presuming the cheese is well refrigerated, our 'absolutely fresh' cheese should be eaten as soon as possible; our Montaña is already at least 6 months old and is robust enough to survive space flight (we suggest that you wrap it tightly however). Our other packaged cheeses vary between the two extremes: feta's last longer than chèvres, as long as they're in a good brine (to make your own brine just mix salt and water, once the cheese is floating you have enough salt). The chèvres are fine for a few weeks after they are made, but once opened should be eaten within a few days. Finally of course, all of our packaged cheeses have best before dates printed on their labels.
Q: How long does the cheese last outside of the fridge?
A: We typically recommend you eat the packaged chèvres within a couple of days, five days at the most.
Q: Is the cheese pasteurised?
A: Yes, all of our cheese is pasteurised.
Q: Can I carry cheese on an airplane?
A: Sadly putting your cheese in your carry-on is a good way to get it confiscated by airport security. But a well packaged cheese in your checked luggage travels just fine.
Q: Can I eat cheese if I'm pregnant?
A: All of our cheeses are pasteurised, which is by far the most important consideration, but when you are pregnant it is wise to take extra precautions. One rule of thumb is to stay away from surfaced ripened cheeses with a rind like Brie or Camembert (called a bloomy rind), as well as cheeses like Limburger or Reblochon, which are washed-rind cheeses. This applies to cheese made from all kinds of milk, not just goat milk. It is not the kind of milk that matters, but the way the cheese is made. Cheeses where the ripening happens as a result of what is taking place on the rind are more sensitive to allowing harmful bacteria to develop during the ripening process. Hard cheeses with a rind like Gouda or Parmesan or our Montaña, are not as risky, and can generally be eaten safely provided they are made from pasteurised milk - as our Montaña is. Soft unripened cheeses like our chèvres are usually considered to have the least risk of all, provided they are pasteurised and kept refrigerated of course.